Whole grain buns
6 servings
45 minutes
Whole grain rolls are a true classic of Italian cuisine, combining the rich flavor of whole grain flour with the lightness of airy dough. These rolls are often associated with cozy morning breakfasts in Italian homes, where the aroma of fresh baking fills the kitchen. Their uniqueness lies in the combination of healthy ingredients: kefir, whole grain and wheat flour, which give the baked goods softness and a rich taste. The slight tang of kefir and delicate texture create harmony complemented by a crispy crust. These rolls are perfect for serving with olive oil, cheese or honey, making them an ideal addition to morning coffee. Thanks to the long fermentation of the dough, the flavor is maximized and the structure becomes airy. Such bread is great for breakfast as well as for light snacks throughout the day.
1
Sift both types of flour and add ground sea salt to them.
- Whole grain flour: 400 g
- Wheat flour: 200 g
- Sea salt: pinch
2
Heat the milk, add sugar and yeast, and let it sit for a couple of minutes.
- Milk: 50 ml
- Sugar: 0.5 teaspoon
- Dry yeast: 5 g
3
Add kefir, milk-yeast mixture, and egg to the flour and knead the dough. Cover the bowl with the prepared dough with plastic wrap and refrigerate for a few hours (I put it in overnight and bake the buns in the morning).
- Kefir 1%: 300 ml
- Milk: 50 ml
- Dry yeast: 5 g
- Chicken egg: 1 piece
4
To bake rolls, take the dough, grease your hands with olive oil, pinch off pieces of dough, and shape the bread.
- Sea salt: pinch
5
Bake for 20–25 minutes at 170–180 degrees, but it's better to focus on the color.